KUALA LUMPUR, 22 April 2011 - Sime Darby Property’s Kuala Lumpur Golf & Country Club (KLGCC) further solidified its position as Malaysia’s premier private golf and country club when it opened its new fine dining restaurant called FLAME this afternoon.
During an exclusive Media Preview of the restaurant, KLGCC Director Dato' Tunku Putra Badlishah said, “FLAME is an ideal complement to our premier golf and country club. It has been specially created for those with discerning taste buds as well as those who appreciate a fine-dining experience that is unique”.
According to Dato' Tunku Putra Badlishah, the opening of FLAME is timely given Kuala Lumpur’s fast-growing reputation as a fine-dining haven.
In creating a dining experience unique to FLAME, KLGCC has collaborated with Chef Emmanuel Stroobant of the ‘Chef in Black’ fame who lends his culinary expertise to KLGCC to give food lovers in Kuala Lumpur the opportunity to go on a new and exhilarating gastronomic journey of classic European cuisine. Stroobant is today a major force in the fine-dining scene in both Malaysia and Singapore. He is also a much-recognised TV personality, an accomplished author as well as a sought-after consultant to leading restaurants in both sides of the Causeway.
Stroobant develops the menu concept for the restaurant and imparts his culinary knowledge and philosophy to the team at FLAME. FLAME’s culinary philosophy is to utilize the best available ingredients and prepare them with simplicity.
“I believe Malaysians’ passion for good food is second to none, and we have a highly evolved food culture that demonstrates an appreciation for diverse cuisine”, added Dato’ Tunku Badlishah. He also expressed confidence that KLGCC’s alliance with Stroobant will further attract fine-dining connoisseurs across the country and region who expect only the highest standards from a luxurious food establishment such as FLAME.
According to Chef Emmanuel Stroobant, “Working with KLGCC’s team has been a real pleasure. Their professional commitment and the attention paid to details will ensure Flame’s guest an excellent level of service where all expectations should be exceeded”.
Supervised by Chef Stroobant, FLAME’s kitchen brigade cooked and served up several signature dishes at the Preview. These include tomato crevette, wild mushroom soup, braised short rib and grande assiette de dessert. The kitchen brigade is helmed by Chef de Cuisine, Mohd Hisham Abu Bakar, who will play an integral role in ensuring the restaurant’s standards are maintained at the same high levels set by Chef Stroobant.
FLAME promises an exciting culinary adventure for food aficionados, with a full range from starters, salads and soups to home-made pasta, meats, seafood and desserts. The Chef’s personal favourites include Tomato Crevette (a sweet Japanese breed of tomato that is organically grown in Malaysia and paired with live poached prawn and cocktail sauce); Braised Short Ribs (120-days grain-fed Australian Black Angus boneless short rib, braised for 72 hours and served with truffled mashed potatoes); Baked Cod (black cod fillet baked with a crust of sun-dried tomato, black olive and touch of chilli); Mixed Grill (a combination of grilled meat, braised beef and grilled king prawn, served with wild mushroom and baked potato) and Pavlova (a light yet rich dessert made of home-made vanilla scented meringue, lemon-infused custard and fresh berries).
Meat lovers will be delighted to learn that the restaurant also serves Côte de Bœuf – a colossal and fragrant meat dish for two that is served on the bone. Its main feature is the Australian certified wagyu beef rib weighing over 1kg. All meats served at FLAME are HALAL certified.
Vegetarians, on the other hand, can look forward to Portobello Mushroom (baked in a wood oven with olive oil, garlic, herbs and served with peppery organic rocket salad), Salad Capreseor and Cheese Tortellini (home-made and stuffed with lemon-infused cream cheese, fresh pine nuts and wild parsley).
FLAME opens daily to members as well as non-members of KLGCC from 11.30am to 2.30pm for lunch and from 6.30pm to 10.30pm for dinner. Reservation is recommended at 03-2093 7668 or at firstname.lastname@example.org
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